Sun-Dried Tomato & White Bean Dip
16 min
Snack
Appetizer
10 ingredients or less
Servings
(¼ cup per serving)
Total
16 minPrep
10 minCook
6 minFree from
soy
peanut
tree nut
sesame
gluten
Ingredients
-
1 tsp (5 mL)olive oil
-
1onion, minced
-
1clove garlic, minced
-
2 cups (370 g)cooked cannellini beans
-
¼ cup (38 g)sun-dried tomato in oil, drained
-
2 Tbsp (30 mL)fresh lemon juice
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1 pinchsalt, to taste
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1 pinchground black pepper, to taste
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2 Tbsp (6 g)fresh chives
Directions
- Add the oil and onion to a medium pan on high heat. Sauté until the onions become soft and start to become lightly golden about 4 minutes.
- Then add the garlic and continue to saute until fragrant and the onions have lightly caramelized, which takes about 2 more minutes. Add splashes of water as needed to deglaze and prevent burning throughout.
- Add the cooked onion, garlic, and all remaining ingredients, excluding the chives, to a food processor and blend until well combined. Some chunks can remain if you’d like a bit more texture.
- Then stir in the chives by hand.
- Serve and enjoy immediately, but if you're able, it's best to cover and allow to sit in the fridge for 2 hours or overnight to allow the flavours to meld.
- Drizzle with olive oil and balsamic vinegar before serving, if desired. Hve as a dip with crackers, toasted bread and fresh veggies, or enjoy as a spread in sandwiches and wraps!
Storage
- Store in an airtight container in the fridge for up to 3 days.
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Nutrition info
We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.
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